Chicken and Dumplings

Stew chicken in 2 1/2 quarts water.

Simmer several hours. Should have 2 quarts broth; remove skin and bones and reserve meat.

Mix milk, 1 cup cooled broth, egg, salt and baking powder into flour.

Mix and work in flour until stiff enough to roll. Roll out dough on a floured surface, fairly thin.

Cut into 1-inch strips and drop, one at a time into the remaining boiling broth in pot.

Cover and cook (do not stir) until dumplings are tender and done.